Tag Archives: veggie burger

Pad Thai burgers

One thing I would love to talk about more on this blog about — if given the chance — is the evolution of how I went from an extremely picky eater to a decidedly unadventurous eater and then finally a total food daredevil.

Here’s a short version: Growing up, I had a lot of weird taste and texture sensitivities to food that would seemingly develop overnight, and I’d go from totally loving a food one day to having a terrible aversion to it. The fear, anxiety and embarrassment only made things worse, and I’d be too afraid to even take a bite of something. It certainly made things difficult for my parents for a long time. In high school, I started to outgrow the full-blown aversions, but I definitely didn’t branch out and try a lot of new things. The main reason for this was that I simply hadn’t been exposed to a lot of foods beyond a typical meat and potatoes diet. My town was very French-Canadian and, well, super white. The most diverse food we had was grocery store sushi.

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Rustic bean burger with tangy Brussels sprout slaw

Processed with VSCOcam

When I was younger (actually, even still to this day) my Mom would often refer to Brussels sprouts as “little cabbages.” Not because she was being clever or anything, she just can’t ever remember what they’re called. Anyway, call me crazy, but my Mom’s poor vocabulary (heh, sorry Mom) inspired me to create this little variation on coleslaw.

Of course, I like coleslaw as a topping, not as a side, so I thought it would be a good opportunity to try a new veggie burger recipe too. So you guys are technically getting a double feature today — a recipe that makes six burgers and six servings of slaw.

Woo? Hoo.

I mean, who doesn’t love a good veggie burger? It can immediately transport you from the dreariness of your kitchen to a magical happy pub, or a patio out with a nice pitcher of beverage (yes, a pitcher of beverage).

Can you tell I’m in a silly mood?

Anyway, here’s the recipe. There are many opportunities to make this burger gluten-free if that’s an issue for you.

Rustic bean burger, makes six burgers

Ingredients

  • One 15 oz can of chickpeas
  • One 15 oz can of red kidney beans
  • 1/3 cup of raw, unsalted sunflower seeds, shelled
  • 1/4 cup bread crumbs (use GF bread crumbs if necessary, or coarsely process some rolled oats into a meal)
  • 1/4 white, red or yellow onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 a bunch of fresh cilantro
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt, pepper and red pepper flakes to taste
  • 1 tbsp ketchup
  • 1 tbsp mustard
  • 1 tbsp vegan Worcester sauce (I used Wizard brand, which has a GF option. If you can’t find vegan Worcester sauce, soy sauce, tamari, coconut aminos, vegan BBQ sauce or balsamic vinegar may be good options)
  • One flax egg (1 tbsp flax seed meal, 3 tbsp water)

Instructions

  1. Preheat the oven to broil.
  2. Chop your onion, garlic and cilantro finely and set aside.
  3. In a processor, pulse your beans. Don’t worry about liquifying all of them. Leaving a few partial and whole chunks of beans makes these burgers more texture-ific!
  4. Combine all of the ingredients except for the flax egg and mix thoroughly to incorporate everything.
  5. Make the flax egg. Don’t let thicken for more than three minutes — otherwise it won’t spread as easily.
  6. Work in the flax egg (do it with your clean and good-looking hands).
  7. Shape the burgers into six patties. Place on a baking sheet lined with parchment paper and place in the broiler. Chris and I didn’t time how long it took, but it was somewhere between 5-10 minutes to get them nice and solid. No flipping required!

Brussels sprouts coleslaw, serves 6

Ingredients

  • 1 1/2 cups shredded Brussels sprouts
  • 1/4 white onion, thinly sliced and cut into strips
  • 1/3 cup carrots, julienned
  • 1/2 bunch fresh cilantro, chopped
  • 3 tbsp vegan mayonnaise (Veganaise makes a soy free option)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp mustard
  • Salt and pepper, to taste.

Instructions

  1. Shred your veggies and mix into a bowl.
  2. Mix your dressing — mix all ingredients and stir/shake until a nice liquid consistency has been achieved
  3. Pour over the veggies and mix, mix, mix!

Enjoy both together, or if you’re boring you can have the slaw on the side. But I know what I did, and I have no regrets.


“Green P” Veggie Burger

Pea-Burger

In Toronto, we call municipal pay parking lots “Green P.” So naturally I wanted to name this a “Parking Lot Burger.” But I think that’s the part of my sense of humour that gets a little too subversive, a little too, “Yeah, people will get this, right? They’ll think it’s quirky?”

Not so much.

So I’ve settled on “Green P” Burger. Because it’s green, and it’s made of peas.

Yes, peas. I’ve always thought peas were dreadfully boring. It’s one of the few foods I didn’t hate as a child, which is probably why I think they’re boring. I had such a tame pallet as a child. Anyway, I was actually going for a varied, veganized version of A Beautiful Mess’s Spicy Edamame Burger. And then, tragedy struck (read: Bree did something stupid).

I bought a bag of frozen green peas instead of frozen edamame.

The horror! You can’t make peas into a damn burger. What is this, Bizzarro World?

We decided against going out again and toughed it out — we made burgers out of peas.

I varied on A Beautiful Mess’s recipe quite a bit to make it not only vegan but gluten-free, so this is a great burger for all sorts of dietary restrictions (of course, I didn’t have it on a GF bun, because I’ve been good about gluten lately and rewarded myself with a big, giant hunk o’ bread). Terroni peppers, by the way, are these Italian hot peppers sold in jars in an Italian restaurant in Midtown Toronto. You can use any hot pepper your little heart desires but make sure that they are 1) cut into chunks and 2) softened in some way, like soaked in an oil, brine, or maybe even roasted.

Ingredients:

  • 500 grams frozen green peas, cooked
  • 5 cloves garlic
  • 1/3 cup red onion, chopped
  • 2/3 cup (certified gluten-free for y’all celiac friends) rolled oats, pulsed in a food processor to a coarse flour
  • 1 Tbsp Terroni peppers or other finely diced, soft hot pepper
  • 1/4 cup fresh cilantro
  • One flax egg (1 tbsp flax/3 tbsp lukewarm water, mixed and sat for no more than 30 seconds)

Instructions:

  1. Cook the peas according to the package instructions. Drain thoroughly;
  2. Grind up the rolled oats;
  3. Put about half of the coarse oat flour and 2/3 of the peas into a food processor together. Grind until a mushy paste forms. You may have to do a bit of scraping off the sides and re-pulsing (it’s repulsive!) Set aside in a bowl;
  4. Process the garlic, onion and cilantro;
  5. Place everything into a large bowl, including the Terroni peppers, the unprocessed peas and remaining oat flour. Mix thoroughly with your hands;
  6. Add the flax egg (it’s imperative that you don’t let this plump up like you would for baking. If you do, it will be jelly-like and not spread out into the mixture as easily);
  7. Shape into about five burgers;
  8. Brush with a small amount of oil (I liked this effect more than the flour) and cook either in a stovetop skillet or a countertop grill (which we did)!

Well, that’s my last food post of 2014. I’ll be following up immediately with a “Things I’m Loving” post. Happy 2014, WordPress. I’m so glad I’ve gotten to know so many of you. Happy New Year — be safe, do not drink and drive (or get high and drive), do not call or text your ex, do not over-drink, and always help those in need!